Greendoor - Elefant (Vezena Piperka) – Chili Seeds

• Unique texture: The distinctive cork-like cracks are the hallmark of this variety and make it unmistakable.
• Balkan tradition: In Macedonia and Serbia, it is a cult chilli that is often woven into long chains and dried on house walls.
• Sweet and spicy aroma: Behind the unusual skin lies a fantastically sweet aroma with a moderate heat.

Plant characteristics

The Elephant chilli is a robust and vigorous variety:

• Growth habit: It grows vigorously, upright and branches out well.
• Height: Usually reaches a height of 60 to 90 cm. It is very adaptable and produces good yields even when grown outdoors in our climate.
• Leaves: Broad, rich green and very healthy growth.
• Hardiness: This variety is relatively resistant to fluctuations in weather conditions.

The fruit

The visual highlight of any chilli garden:

• Shape: Elongated, tapering to a point and often slightly curved. The fruits grow to an impressive 15 to 20 cm in length.
• Surface: The skin is covered all over with cork-like stripes. The riper the fruit, the more pronounced the ‘embroidered’ pattern.
• Colour change: The pods ripen from green to a deep, dark red. The cork-like cracks remain light brown/beige.

Flavour & heat level

The Elephant offers a rustic and hearty taste experience:

• Heat level: 4 to 5 (medium-hot). The heat is pleasant and warming, but never overpowering.
• Aroma: Very sweet and intensely paprika-like with a slightly smoky undertone. Thanks to the cork-like cracks, the fruit has a very distinctive mouthfeel when fresh.

Uses

Its texture and sweetness make it a star in the kitchen:

• Grilling & roasting: Its absolute forte. The flavour becomes extremely intense on the grill. The skin is often peeled off or eaten during roasting – the cork-like pattern gives the dish a rustic touch.
• Drying: Due to their structure, the fruits dry exceptionally well. When ground, they produce an aromatic paprika powder with a texture all of its own.
• Stuffing: The long pods are perfect for stuffing with sheep’s cheese and baking in the oven.

Technical details

• Type: Capsicum annuum
• Contents: 10+ seeds
• Heat level: 4–5 (medium-hot)
• Sowing: February to April (pre-sowing indoors)
• Maturation period: approx. 80–90 days
• Location: Full sun and warm; tolerates nutrient-poor soils well, but benefits from regular fertilisation.